Low Fat Raspberry Cheesecake
Ingredients| CRUST 1 cup flour, all-purpose 1 cup brown sugar -- firmly packed 1 cup margarine, imitation 1 cup walnuts -- finely chopped FILLING 8 oz light cream cheese -- 1 softened 1 tsp vanilla 7 oz marshmallow cream 8 oz cool whip lite® -- thawed 1 pt fresh raspberries GLAZE 1 cup sugar 1 cup cornstarch 2 cup water 3 oz sugar-free raspberry gelatin |
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Heat oven to 325 degrees. Lightly spoon flour into measuring cup;
level off. In large bowl, combine flour and brown sugar; mix well.
Using fork or pastry blender, cut in margarine until coarse crumbs
form. Stir in walnuts. Lightly press mixture in ungreased
15x10x1-inch baking pan. Bake at 325 degrees for 10 to 15 minutes or
until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy.
Add marshmallow creme; beat just until combined. Fold in whipped
topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan
combine sugar, cornstarch and water; mix well. Cook and stir over
medium heat until mixture thickens and becomes clear. Remove from
heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or
until lukewarm. Carefully spoon glaze over raspberries. Refrigerate
about one hour until firm. Cut into squares. Store in refrigerator.
Makes 25 servings.
Nutrient data per serving: 259 calories; 3 g protein;
40 g carbohydrates; 10 g fat; 8 mg cholesterol; 136 mg sodium.
Recipe By : The Post Register, April 20, 1993
From: Johnnye Tamaru
Servings:
15
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